Description

Are you craving something delicious and comforting? Let me introduce you to the perfect meal – Miso Ramen with Chicken Katsu. This recipe combines the savory richness of traditional miso ramen with the crispy goodness of chicken katsu, offering a dish that is sure to warm your soul. The delightful balance of flavors and textures makes it a must-try for those who enjoy ramen or are simply looking for something new to add to their weekly menu.

Whether you’re an experienced cook or a beginner, this miso ramen recipe is straightforward and rewarding, delivering a bowlful of joy in less than an hour. Let’s dive in!

Ingredients

Scale

Miso Ramen:

1½ Tbsp oil
1 large shallot, sliced (or substitute with a small onion)
3–4 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
½ tsp red chili flakes
1 cup carrots, peeled and julienned
1 cup thinly sliced shiitake mushrooms
6 cups chicken broth
1 14oz can coconut milk
3 Tbsp soy sauce
¼ cup white or yellow miso paste
3 ramen noodle packets (discard seasoning)
4–5 baby bok choy, halved
1 tsp sesame oil

Chicken Katsu:

2 chicken breasts, halved horizontally and pounded to ½-inch thickness
½ cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs
Salt to taste

Toppings:

Sliced scallions
Red chili oil
Soft-boiled ramen eggs

Instructions

Step 1: Prepare the Miso Ramen Broth

Heat oil in a large pot over medium-high heat. Add the sliced shallot and sauté for 1 minute.
Add the ginger, garlic, and red chili flakes. Cook for another 30 seconds.
Stir in the carrots and shiitake mushrooms. Sauté for 2-3 minutes, until the vegetables start to soften.
Pour in the chicken broth, coconut milk, and soy sauce. Whisk in the miso paste until fully dissolved.
Simmer the broth for 15 minutes to allow the flavors to meld.

Step 2: Cook the Ramen Noodles

Add the ramen noodles directly to the broth. Cook for 3-4 minutes or until your desired doneness.
Stir in the sesame oil and baby bok choy. Cook until the bok choy softens slightly.

Step 3: Make the Chicken Katsu

In three separate shallow bowls, prepare the breading stations: flour in one, whisked eggs in the second, and panko breadcrumbs in the third.
Season the chicken cutlets with salt on both sides. Dredge each cutlet first in flour, then in the egg, and finally in the panko breadcrumbs.
Heat about 1 inch of oil in a skillet over medium-high heat. Once the oil reaches 350°F (use a thermometer to check), fry the chicken cutlets for 8-10 minutes, flipping occasionally, until golden brown and cooked through.
Drain on a paper towel-lined plate.

Step 4: Serve the Ramen

Divide the cooked noodles into bowls and ladle the broth over them.
Slice the chicken katsu and place it on top of the ramen.
Garnish with scallions, chili oil, and ramen eggs for the perfect finish.

Notes

Fresh Ingredients: For the best flavor, use fresh ginger, garlic, and vegetables. Fresh shiitake mushrooms and baby bok choy provide wonderful texture and taste.
Crispy Chicken Tip: For extra crispiness, make sure your oil is at the right temperature before frying the chicken katsu.
Customize the Heat: If you enjoy spice, add more chili flakes or a drizzle of sriracha into the broth for an extra kick!